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Icebox Cookie Cheesecake
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1-1/4 cups chocolate wafer crumbs
4 tablespoons butter, melted
2 cups heavy whipping cream, divided
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1-1/4 pounds cream-filled chocolate cookies (54 cookies), divided
4 squares (1 ounce each) semisweet chocolate
1/2 teaspoon vanilla extract
Whipped cream
Combine crumbs and butter; press into bottom of a 9-in. or 10-in. springform pan.
Freeze. Whip 1-1/2 cups whipping cream until stiff peaks form; refrigerate. In
a large mixing bowl, beat cream cheese until smooth. Gradually add sugar; blend
thoroughly. Break 38 of the cookies each into three pieces; fold into filling
along with chilled whipped cream. spread filling evenly into crust, smoothing top
and spreading to edges. Cover and refrigerate 4 hours or overnight. Meanwhile,
melt chocolate in a saucepan over low heat, stirring constantly. Remove from
heat; cool slightly. Whisk in vanilla and remaining whipping cream. Loosen
cheesecake from pan by running knife around edge; remove from pan. Glaze top
and sides of cake with chocolate mixture. Refrigerate until glaze hardens, about
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |